Very tender boiled fish cutlets are suitable for those who do not like to cook for a long time. No need to mess around with a meat grinder and filleting fish. As a result, you will have two dishes: cutlets and fish broth for the soup.
It is necessary
- - Fresh fish (any) - 1 kg.
- - onions - 2 pcs.
- - carrots - 1 pc.
- - yolk - 1 pc.
- - garlic - 1 - 2 cloves
- - water
- - vegetable oil
- - salt
- - ground black pepper - to taste
- - Breadcrumbs.
Instructions
Step 1
Clean the fish, gut, remove the head and tail. Wash the carcass in running water and cook. There should be enough water to cover the fish. When the water boils, skim off the foam, season with salt, add the bay leaf, a slice of onion and half the carrots in slices. Remove the finished fish from the broth. Do not pour it out, it will still come in handy for making soup. Cool the fish. You can boil the fish in advance. Remove bones; boiled fish is much easier to do.
Step 2
Add the yolk, salt and pepper to the minced fish. Finely chop the onion and fry until transparent in vegetable oil. You can do the same with carrots. Alternatively, you can boil whole carrots with fish. In this case, peel it, and you can cut it ready-made. Chop the garlic, add to the minced meat.
Step 3
Form small oblong cutlets, roll in breadcrumbs and fry in a little vegetable oil until golden brown. If for some reason you cannot eat fried, then the patties can be steamed. Fifteen - twenty minutes is enough. Any white fish is suitable for cutlets, including capelin, blue whiting. In order not to choose bones, you can purchase a ready-made fillet.
